Impact of AI and the Evolution of Future Ghost Kitchens

The rise of artificial intelligence (AI) reshapes industries across the globe, and one of the most notable transformations occurs within the food service sector, particularly through the evolution of ghost kitchens. Ghost kitchens, or virtual kitchens, are delivery-only establishments that operate without a traditional storefront, relying heavily on technology and AI to operate. As AI advances, its integration into ghost kitchen models may revolutionize the way food is prepared, delivered, and consumed. From streamlining kitchen workflows to enhancing customer personalization, AI could drive efficiency, reduce costs, and improve the overall dining experience. The convergence of AI with ghost kitchens may be the future of food service, where innovation, automation, and convenience integrate to meet the growing demand for to-go meals in a digital world. Impact of AI and the Evolution of Future Ghost Kitchens explores how AI improves cloud kitchens, satisfies client preferences, and manages available resources. It offers guidelines on AI's application for cloud kitchen systems and examples of its effective implementation. This book covers topics such as customer experience, digital technology, and food delivery, and is a useful resource for business owners, food service professionals, computer engineers, academicians, researchers, and data scientists.

Kuldeep Singh - Contributing AuthorDr. Kuldeep Singh currently serves as an Assistant Professor at Amity School of Hospitality, Amity University, Haryana, India. He completed his PhD in tourism from Maharishi Dayanand University (Rohtak) in India in 2020. He is also a UGC (Net- JRF qualified). Dr. Singh has also served the tourism industry for a couple of years and more than three years in academics. Dr. Singh has so far published more than 30 research articles in both international and national referred journals as well as in edited books in the field of Tourism. Currently, He is serving as an editor of book series in various reputed publications (Emerald, IIP series). Dr. Singh is passionate about the academic areas of Service Quality Management, Rural tourism, Ecotourism, and Sustainable tourism. He also won aspiring researchers welcome award from Indian Hospitality Congress. His credential may be verified on various research platforms like Google Scholar, SSRN, LinkedIn, Academia, and Research Gate.

Sanjeev Kumar is a professor at School of Hotel Management and Tourism, Lovely Professional University.

Mohammad Badruddoza Talukder is an Associate Professor, College of Tourism and Hospitality Management, IUBAT - International University of Business Agriculture and Technology, Dhaka-1230, Bangladesh. He holds PhD in Hotel Management from Lovely Professional University, India. He has been teaching various courses in the Department of Tourism and Hospitality at various universities in Bangladesh since 2008. His research areas include tourism management, hotel management, hospitality management, food & beverage management, and accommodation management, where he has published research papers in well-known journals in Bangladesh and abroad. Mr. Talukder is one of the executive members of the Tourism Educators Association of Bangladesh. He has led training and consulting for a wide range of hospitality organizations in Bangladesh.